Beef Stock Recipe
Ingredients
| 3 lb. beef soup bones | ||
| Onions | 2 , chopped | |
| 1 to 2 carrots, pared and chopped | ||
| Celery stalks | 2 , chopped | |
| Parsley flakes | 2 Tablespoon, dried | |
| Peppercorns | 2 To taste | |
| Salt | 2 Teaspoon | |
Directions
Place all ingredients in crock pot.
Add enough water to cover.
Cover and cook on low setting for 12 to 24 hours (on high setting for 4 to 6 hours).
If cooked on high setting, the stock will be lighter in color and less concentrated.
Strain and refrigerate.
Keeps well 4 to 5 days, or may be frozen.
Add enough water to cover.
Cover and cook on low setting for 12 to 24 hours (on high setting for 4 to 6 hours).
If cooked on high setting, the stock will be lighter in color and less concentrated.
Strain and refrigerate.
Keeps well 4 to 5 days, or may be frozen.
Chef
